Benders'dictionary of nutrition and food technology

326729mg, Na 7mg, Zn 3mg, Cu 0.7mg, Mn 1.5mg, Se 8.8µg, vitaminK 23.1 mg, B 1 0.16 mg, B 2 0.19 mg, B 6 0.13 mg, folate 8 µg, pantothenate0.2 mg, C 13 mg.Natual TM Low cholesterol cheese, prepared by use ofcyclodextrin.natural foods A term widely used but with little meaning andsometimes misleading since all foods come from natural sources.No legal definition seems possible but guidelines suggest theterm should be applied only to single foods that have been subjectedonly to mild processing, i.e. largely by physical methodssuch as heating, concentrating, freezing, etc., but not chemicallyor ‘severely’ processed.natural water See water, mineral.nature-identical Term applied to food additives, including vitamins,that are synthesised in the laboratory and are identical tothose that occur in nature.N balance (equilibrium) See nitrogen balance.NCHS standards Tables of height and weight for age used as referencevalues for the assessment of growth and nutritional statusof children, based on data collected by the US National Centerfor Health Statistics. The most comprehensive such set of data,and used in most countries of the world.N conversion factor See nitrogen conversion factor.NDGA See nordihydroguaiaretic acid.NDpCal See net dietary protein–energy ratio.neat’s foot Ox or calf’s foot used for making soups and jellies.Now called cow heels. Neat’s foot oil is obtained from theknuckle bones of cattle; used in leather working and for canningsardines.Necator Genus of hookworms that are parasitic in the smallintestine; the human parasite is N. americanus.necrosis Death of cells or tissues in an unprogrammed manner,in response to toxicity or ischaemia.See also apoptosis.nectarine Smooth-skinned peach (Prunus persica var. nectarina).Composition /100 g: (edible portion 91%) water 87.6 g, 184 kJ(44 kcal), protein 1.1 g, fat 0.3 g, carbohydrate 10.6 g (7.9 g sugars),fibre 1.7g, ash 0.5g, Ca 6mg, Fe 0.3mg, Mg 9mg, P 26mg, K201 mg, Zn 0.2 mg, Cu 0.1 mg, Mn 0.1 mg, vitamin A 17 µg RE(378µg carotenoids), E 0.8 mg, K 2.2 mg, B 1 0.03 mg, B 2 0.03 mg,niacin 1.1 mg, B 6 0.03 mg, folate 5 µg, pantothenate 0.2 mg, C 5 mg.A 150 g serving (1 fruit) is a source of Cu, vitamin E, C.Neeld–Pearson reaction See carr–price reaction.neep Scottish name for root vegetables; now used for turnip (andsometimes for swede in England).